Universal Cheese Soup Recipe
Cheese soup and cheese soup are the same? In general, no. Cheese soup - "technological" invention of the twentieth century. Soup with cheese is a simpler phenomenon,existed in nature long before the culinary progress with the help of the technological has increased steps tens of times and began to use new ways and methods of cooking.
Recipes of soup with cheese can be found in old culinary books, the date of publication of which has long been overwritten.
Cheese soup recipe in a modern interpretationappeared not so long ago. In a real cheese soup to find cheese ... it is impossible! That is, there is a lot of cheese in it, but it is problematic to discern it with the naked eye. It is ideally dissolved to a homogeneous consistency with water.
The fact is that for the preparation of thisCheese soup hard varieties do not fit. Such cheese does not want to melt completely and mix with boiling water. In other words, it's impossible to cook soup from hard cheese.
Before the widespread sale of fusedcheese, culinary experts-gourmets about cheese soup could only dream of. The way of making familiar melted cheeses was invented in 1911. It was then in someone's brilliant head that the idea of cooking a cheese soup was born. Processed curds perfectly dissolve in the liquid.
The technology of making soup with cheese was born long ago. Slavs cooked such soups with the addition of cheese. In Europe, a hard cheese is put directly into the plate, and topped with soup.
Modern cheese soup is not too complicated in terms of processability of cooking. Moreover, it is prepared very quickly, and to the delight of the idlers, it is quite simple. The recipe for cheese soup is brief.
The golden rule of "communication" with cheese soup -rapidity. Both in the preparation and in the absorption process. Boil the soup for a long time, and eat it immediately after cooking, leaving nothing for tomorrow.
Secrets of cooking
In order for soup to acquire a beautiful saturatedcolor, add to it you need at least 100 grams of cheese (fused) per liter of water. All the ingredients that you plan to add to the soup should be practically ready for use and do not require long cooking.
The recipe for cheese soup is democratic: you can add sausages, sausages, smoked products, seafood, meat, and any vegetables. In a word, everything that you love.
Raw foods that are planned to be added tosoup, must be pre-fried. Then the components are filled with water (you can add a little white wine) and cook until ready. Not a couple of minutes before turning off in the soup put the sliced processed cheese and mix to a homogeneous mass. Salt and spices are added to taste. As you can see, the recipe for cheese soup is really simple.
The classic addition of cheese soup is toast and greens. Beautiful, and most importantly delicious!
Simple cheese soup
"French" recipe
On a liter of water - 100 grams of melted cheese.
Potatoes diced insaucepan, water is added. In boiling water, finely grated carrots and chopped onions are added. Vegetables are cooked until ready, then small amounts of cheese are added to the broth and dissolved in the liquid. In the soup you need to add chopped garlic and cilantro, salt.
The taste of soup will be all the more saturated, the smallerthe ingredients will be cut. Often the French cheese soup is supplemented with mushrooms or seafood. You can add slices of ham and chicken, tomatoes and bell peppers. Many people like to serve cheese soup with sour cream.
"Student" recipe
On a liter of water - 1 small onion, 1 small carrot, 1 medium potato, 40 grams of rice, 1 cheese "Yantar" (you can two), salt, parsley, bread crumbs.
Fry until golden transparency finelychopped onions and grated carrots. In the boiling water put onions, carrots, small potatoes and rice. Cook for 12-15 minutes. Then add sliced cheese and dilute it to a homogeneous mass in a hot broth. Croissants and parsley can be added already in the plates.
